1. In a small bowl, dissolve yeast in lukewarm water and let stand for 10 minutes. In a large bowl, combine 2 cups flour, 1/4 cup oil, 2 teaspoons salt, agave, and yeast mixture. Stir in the remaining flour, 1/2 cup at a time, stirring well after each addition. Continue to mix well until dough comes together completely and stir for 10 minutes to knead (the dough will be somewhat soft, unlike bread dough). Cover the bowl with a damp dish towel and allow the dough to rise in a warm area for 45 minutes.

3. In a 12-inch cake pan, spread 2 tablespoons olive oil evenly over bottom and sides. Press dough along the bottom of the pan and slightly up the sides so that the thickness is consistent throughout the pan.
*If pushing it up the sides doesn’t work for you, it’s no problem; just leave a border at the edge of the ingredients so you have some crust to hold onto. You can even make two slightly less thick pizzas with this amount of dough.

Spread another 2 tablespoons olive oil onto the dough. Add your choice of sauce and toppings, and then pour cheese sauce over the top. Bake for 18 minutes.*For my toppings I chose a variation of my childhood favorite from our local pizza place: pesto (homemade and vegan of course), steamed spinach, artichoke hearts, sliced green olives and pine nuts. If you choose to use red onion on your pizza, coat the slices in olive oil to keep them from burning as I suggest in my recipe tips.

My pizza came out of the oven hot and just perfectly browned. Delicious! The thick crust reminded me of pizza sometimes served in Italy, made on focaccia bread. SO good! (If you want to be really decadent, follow your pizza dinner with some fair-trade chocolate for dessert like I did.)